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Today I want to talk about gluten free flour. There are many types of gluten free flour, but the most commonly used is rice flour. When you substitute one type of flour for another, it doesn’t work well. Rice flour is a common alternative, but it is the flour that has a gritty texture. I have found personally that the only way to make gluten free all-purpose flour is a combination of flours and starches. As well for many recipes adding xanthan gum is useful. What I recommend doing is making a big batch of gluten free flour and then using it just as you would regular flour.

Gluten Free All-Purpose Flour:

6 Cups. White Rice Flour

2 Cups. Potato Starch.

1 Cup. Tapioca Starch of Flour

2 Tbsp. Xanthan Gum

I hope you guys think this works as well as I do. What do you use as a alternative to wheat flour?